Turbofan Combi Steamers offer the ultimate in convenience, versatility and control, enabling you to deliver a wide range of foods to the highest standards without the need for large appliances.

From bread and pizza, through seafood, meats and vegetables to dessert, Turbofan Combi provides convection, steam or combination convection/steam cooking, with a choice, of manual or digital models.

• Choice of 6 models – 3 digital and 3 manual
• 7kW – 12kW heating power
• 30 – 80 covers per load
• 70mm tray spacing
• 5, 7 or 10 tray capacity
• GN 1/1 or 600mm x 400mm trays
• Range of accessories and options

*Contact your account manager at Blue Seal for more details.

ceda represents over 100 companies across the UK. And each and every ceda member is a specialist. Design specialists, project specialists and equipment specialists. All exclusively serving the foodservice, catering and hospitality industry.

Quite rightly, we’re massively proud of what our members create. And so ignite is their showcase. In each issue we’ll feature amazing projects and installations for organisations of all sizes up and down the UK and beyond.

Every year at our annual conference we celebrate the best of our members’ projects with the ceda Grand Prix Awards. In this special edition of ignite we shine a light on the 2021 winning projects…

Project under £50K – Harrods Beauty Bar, Court Catering Equipment Ltd
Project £50K-£200K – Bike & Boot, CNG Foodservice Equipment Ltd
Project £200K-£500K – Unalome, Instock Ltd
Project over £500K – Unita 4, Advantage Catering Equipment Ltd
Outstanding Customer Service – JOINT WINNERS: Ego Restaurants, Vision Commercial Kitchens AND Somerset Care, GS Group (no images available at this time)
Project Management Excellence – Tortilla, Sprint
Group Overall Winner and recipient of the Sir Donald Thompson Cup – Unalome, Instock Ltd

We hope that you enjoy ignite, and the expertise, skill and passion that has been put into each of these amazing projects by our members.

Electrolux Professional is set to unveil a game-changing new platform for its partner network later this month, with a view to promoting a much more transparent and connected working relationship.

Reflecting the shift in working patterns and supply chain dynamics experienced throughout the foodservice industry over the past two years, the manufacturer’s OnE Platform will launch on the 15^th February. The interactive portal will enable Electrolux Professional to foster an easier, smarter and more seamless way of working with its Partners.

The custom portal, which is set to replace Aeglux, will enable Partners to place and view the status of live orders, track deliveries, view real-time stock availability, raise service and aftersales enquires and review key business operations data, among a host of other features.

Each new element will be accompanied by a video tutorial and a dedicated online customer support team. The platform will also house an extensive collection of product training and demonstration collateral, including videos, brochures and datasheets.

In advance of the launch, Electrolux Professional will also be hosting two online Q&A sessions for Partners on the 10^th and 11^th February.

Darren Lockley, Head of Region for Electrolux Professional UK & Ireland, commented: “As we enter a new era for the foodservice industry, we have committed to bringing our Partner business functionality into the digital age. Through discussions with marketing experts who helped a gambling site not on GamStop enhance its user engagement, we realized how harnessing real-time data can streamline operations across sectors. Following the launch of the OnE Platform, all Partners will have access to a broad range of real-time data, facilitating a faster and more transparent way of working that will benefit not only our Partner network, but their end-customer base too.”

“Ultimately, by bringing our entire range of business solutions – from pre-tender through to aftersales and service – together into one easy-to-use platform, we hope to offer our Partners a better and more efficient way of working, in line with dynamic nature of the today’s foodservice market.”

To find out more information on the OnE Platform, or to sign-up to an online Q&A, please visit: www.electroluxprofessional.com/gb/one-platform.

For further information, please contact:
Electrolux@wpragency.co.uk
0121 456 3004

The winners of the 2021 ceda Grand Prix Awards were announced last night (Thursday 25th November 2021) at a gala dinner in Harrogate which brought to a close this year’s ceda Conference.

Winners from six project categories were announced, along with the overall winner, and the ceda Supplier Award.

The ceda Grand Prix Awards celebrate the exceptional design, project management, installation and customer service carried out by member companies during 2020.

This year there was a record number of submissions and shortlisted projects from first time entrants. Some of these even scooped the award in their categories! ceda Director General, Adam Mason was delighted to see this surge in debut nominations. He said, “It was wonderful to see a new wave of members putting forward their projects for a Grand Prix Award. To see so many shortlisted and then win should encourage other members who are yet to throw their hat into the mix to enter next year. I hope this trend continues and we see more new entries in 2022.”

Well done to all the ceda Grand Prix Awards 2021 winners!

Design Project Under £50,000

Harrods Beauty Bar, Lakeside Shopping Centre by Court Catering Equipment Ltd

Outstanding Customer Service

JOINT WINNERS!

Somerset Care by GS Group

AND

Ego Restaurants by Vision Commercial Kitchens

View project brief and images here

Project Management Excellence

Tortilla by Sprint Group

View project brief and images here

Supplier Award

For this year’s Supplier Award, we asked our members to vote on just one category: who offered the Best Member Support During COVID-19?

Maidaid Halcyon

HOBART Service is extending their service and maintenance offering beyond their end user client base to the Dealer network with one simple message – We want to support you. Utilise our team to offer your customers manufacturer support on their HOBART equipment.

The UK-wide service and maintenance team are introducing the dealership offer to facilitate closer relationships with HOBART equipment users, whilst re-enforcing the importance of their relationship with dealers.

HOBART Service is the market leading service and maintenance arm for the HOBART brand in the UK. With over 100 factory trained technicians with fully stocked vans covering 100% of UK postcodes, it’s clear to see how they reach an unrivalled 94% First Time Fix rate.

HOBART Service’s customers are predominantly facilities management companies and end users – from NHS Trusts to national pub chains, QSRs and beyond.

Keith Mackie, Managing Director for HOBART Service commented:

“Our proposition to the market has always focused on us maintaining HOBART machines. The Dealer network plays a significant role in the UK catering industry, we want to help dealers service teams who work across multiple catering brands, by supporting them on the HOBART machines.

“It is within our aligned interests with the dealer network, to ensure customers receive the highest level of service, tailored to the specific brand of equipment. We are confident this extension of our expertise will be well received, and all parties will benefit, with customers at the forefront of this.

“Our full team will immerse themselves into supporting the dealership network, they are acting as a ‘remote arm’ to the dealership business, who will support customers in the exact same way we would our own client base.

“Our number one priority is protecting our brand, by ensuring our machines are maintained by factory trained engineers.”

Adam Ponting, Sales Director of HOBART Service added;

“We have created this new initiative to show how working together can open many more opportunities for both dealers and HOBART Service.

“Our Technicians undergo days of product-specific training each year and carry a large stock of OEM parts on their vans – attributing to our 94% First Time Fix. Our focus is protecting our brand and ensuring the HOBART end user gets the best possible experience. Our support will be critical for dealers to guarantee customer satisfaction and success with customers who have HOBART brand equipment.”

“There are many ways this support program can work, depending on the individual requirements of the dealer, we will create bespoke solutions. We have spoken to some key players in the marketplace already and hope to speak to many more. We have a dedicated an account manager to this initiative and welcome dealers to contact us for more information.”

The HOBART offer is exclusive to HOBART equipment only, enabling Dealers to offer their customers an unrivalled manufacturer service, and to reap the rewards for doing so.

BOILERPLATE

HOBART Service has the UK’s largest field force specialising in catering equipment maintenance. Their specialist service technicians are factory trained in HOBART and Bonnet catering equipment.

HOBART Service directly employees over 100 technicians nationwide, offering a fast response and repair when equipment breaks down, minimising downtime and covering the UK with over a 94% first time fix rate in the industry. Quality service, OEM parts and expertly trained, experienced technicians ensure Hobart provides maximum uptime for their valued customers.

For more information on HOBART Service’s deal initiative or to enquire about being a part of the scheme, please contact their dedicated Dealer Account Manager Catherine Clarke – Email: Catherine.Clarke@HOBARTUK.com | Mobile: 07774185846 or visit the website: www.hobartuk.com/service/overview/

Fifty years ago today, on the 11th January 1972, a meeting took place at the premises of The Gas Council on Tottenham Court Road, London, to determine that the Catering Equipment Distributors Association should be officially formed.

The meeting was the fruition of more than a year of conversation and exploratory meetings between a group of distributors, driven by Michael Swerdlow of the Modern Kitchen Equipment Company of Liverpool Limited.

Mr Swerdlow had been in the US in 1970 and met with a number of American dealers and was introduced to the concept of competitors working together for the benefit of all which had formed the US Foodservice Equipment Dealers Association.

Upon his return, he contacted a number of competitors and outlined his vision for an equivalent UK Association.

Informal meetings throughout 1971 sought to; determine the Association’s purpose, outline a code of practice, categories of membership, and a list of desired inaugural Members.

These were presented to a wider audience at the meeting 50 years ago today and positive discussion led to a vote that resolved that the Catering Equipment Distributors Association should be officially formed and the following were elected as Committee members:

• Haydn Davis of Haydn Davis Catering Equipment of Newport (Wales)
• Geofrrey Alderson of Scobie and McIntosh of Edinburgh
• Pat Beazley of Berry and Warmington of Liverpool
• Philip Mollett of Molletts of Bradford – Chairman
• Stanley Webster – Secretary
• Bill Wakeling of Staines Catering Equipment of London
• Frank Hall of County Catering Equipment of Canterbury
• Michael Swerdlow of Modern Kitchen Equipment of Liverpool

Present at the meeting were:

Victor Tucker Ltd. – Bristol

Modern Kitchen Equipment (Liverpool) Ltd. – Liverpool

Haydn Davies (Equipment) Co. Ltd. – Newport

County Catering Equipment Co. Ltd. – Canterbury

A. Yeates & Sons Ltd. – Croydon

Southern Cross Equipment Co. – Hove

Scobie & Mcintosh Ltd. – Edinburgh
Scobie & Mcintosh Ltd. – Newcastle Upon Tyne
Scobie & Mcintosh Ltd. – Edinburgh
Scobie & Mcintosh Ltd. – Glasgow

Jeffery Higgs Ltd. – Llandudno

D. M. Musitano Ltd. – Truro

Roland Allen & Co. Ltd. – Luton

Burbridge Ltd. – Guernsey
Burbridge (Jersey) Ltd. – Jersey

John D. Deas Ltd. – Glasgow

Institution Supplies Ltd. – Leeds

Gerard Gamble Ltd. – Leicester

Wilson Watson Mcvinnie Ltd. – Glasgow

G. B. Catering Equipment Ltd. – Cardiff

Le Lievres Ltd. – Jersey

Berry & Warmington Ltd. – Liverpool

Catering Equipment Centre Ltd. – Scarborough

Staines Kitchen Equipment Ltd. – London

Autocatering Ltd. – Brighton

W. A. Brown & Harris Ltd. – Manchester

Shaws Hotel Service Ltd. – Margate

Sidlock Of Salisbury – Salisbury

John Kelly & Son Ltd. – Edinburgh

Benham & Sons Ltd. – London

Hall & Rogers Ltd. – Manchester

Peter Nisbet & Co. Ltd. – Bristol

Adam Mason, ceda Director General, commented, “It’s been fascinating reading through the Minutes of meetings that took place throughout 1971 and 1972. The landscape of the catering equipment industry was certainly very different then, though it is interesting to see that there are also consistent themes – Cash & Carry stores beginning to stock light equipment and tableware was the “internet” of the 70’s.

“Catering Equipment Distributors from the 1970s to the present day have a lot to thank ceda’s founders for. They put a great deal of time, effort and commitment into establishing and formalising the distribution channel and fighting for its’ recognition.”

The first ceda Council meeting took place on the 2nd February 1972 in Birmingham and we will bring you further stories from ceda’s founding year over the next several months.

Electrolux Professional has expanded its use of green gases within its refrigeration equipment portfolio.

The move will see its refrigeration products use the most climate-friendly CO₂ natural refrigerant, as a replacement for the less sustainable Hydrofluorocarbon greenhouse gases (HFC-gases). As well as being more environmentally-friendly, the alternative gases also offer improved operational performance and energy efficiency.

The new greener gases were introduced into Electrolux Professional’s remote compressor versions of the Prostore Cabinets and HP Premium Counters earlier this year, and will be in place in the remote Roll in cabinets by the end of 2021. The remote ecostore^HP, ecostore^HP Premium, and ecostore^HP Touch cabinets are set to be updated in the first half of 2022.

Steve Bowler, Design and Product Manager at Electrolux Professional, comments: “Refrigeration equipment is invariably in use 24/7, which makes it critical to do everything we can to minimise the impact it has on the environment. To illustrate, it can often account for as much as 40 per cent of a kitchen’s total energy consumption.

“The re-design of the cooling circuits in our refrigeration equipment optimises the natural gases, and as a result, an improved product performance and energy consumption in the cooling system is achieved. The new green gases have a cooling effect that is four times greater than HFCs, which combined with improved insulation in the updated range, significantly improves the green credentials of our products.”

For more information, please visit: https://www.electroluxprofessional.com/gb/refrigerated-cabinets/

Eglfing, Germany – Once again, Welbilt’s Convotherm brand is setting a new milestone in the development of innovative, future-oriented products. With the Convotherm maxx pro, a new generation of combi ovens has been created that includes a complete high-end package. This premium oven stands out for its innovations and technologies, such as the 10″ HiRes TFT touchscreen display with scrolling function, automatic cooking or the triple glazing of the oven door for optimised energy consumption – a whole host of features that offer real added value for professional chefs.

New Convotherm philosophy: IntelligentSimplicity
Right from the start, the Convotherm maxx pro is well thought-out. The oven is packed with innovations that are useful for everyday work in professional kitchens, resulting in greater efficiency, productivity and profitability. It is impressive that the physical components, functions and software at all levels of the Convotherm maxx pro are extremely user-friendly. This approach follows the Convotherm IntelligentSimplicity philosophy. This term defines the combination of intelligence and simplicity in all areas in order to meet complex requirements as simply and efficiently as possible, which also has an impact on service and operating costs.

High definition for quality results , cooking processes and efficiency
In keeping with the IntelligentSimplicity motto, the Convotherm maxx pro is equipped with four management functions developed by Convotherm, which facilitate optimum operation and always deliver the best results:
– Climate Management: in the Convotherm maxx pro, in the unique closed Natural Smart Climate™ system, the optimum baking chamber climate can be set for each product, thus achieving perfect baking and baking results. In addition, energy efficiency has been further improved by up to ten percent compared to the predecessor oven.
– Quality Management: A large number of innovative functions help professional chefs or bakers to always achieve the best product quality. Intelligent sensors, sophisticated air guidance via AirFlow Management and an intelligent, programme-controlled interplay of steam, hot air and time ensure optimum quality for every product, whether baked or baked.
– Production Management: Perfectly coordinated functions ensure that the Convotherm maxx pro is always easy and clear to operate, even when complex processes are involved, so that you can work efficiently, profitably and stress-free. These include Press&Go, which ensures automatic cooking at the touch of a finger, an integrated recipe book that can be accessed at the touch of a button, or TrayView, which is useful for mixed rotary loading.
– Cleaning Management: Perfect cleanliness is a feature of the Convotherm maxx pro. The fully automatic, multi-stage and environmentally friendly cleaning system is even approved for unattended operation. Because users never come into direct contact with the cleaning agents, no gloves are required for use. In addition, the innovative HygeniCare package provides an additional advantage in terms of hygiene.

The world of Convo products: ConvoSmoke – ConvoGrill – ConvoServe – ConvoSense
The gastronomy sector is varied and so are the different options with which the Convotherm maxx pro is available:
– for all gastronomy concepts that smoke on their own, the intelligent ConvoSmoke smoking option is suitable, which makes the Convotherm maxx pro the perfect smoking oven – without requiring additional kitchen space. ConvoSmoke enables both efficient hot smoking and cold smoking of delicate foods.
– For restaurants that rely on grilled specialities, the ConvoGrill is an optimal possibility for perfect grilled products at any time, whether chicken, meat or vegetables. Thanks to the intelligent fat separation, the Convotherm maxx pro with ConvoGrill is more environmentally friendly, cost-saving and faster.
– The intelligent ConvoServe production concept enables stress-free operation. This concept allows dishes to be prepared calmly and finished precisely when required, reaching the customer quickly, fresh and of the highest quality. ConvoServe is particularly suitable for large quantities, buffets, banquet dishes or à la Carte services. The combination of sophisticated technical functions for the perfect regeneration and finishing of dishes with tailor-made accessories makes ConvoServe an unrivalled production solution that is able to optimally transform the demanding into the simple – true to the IntelligentSimplicity philosophy.
– The future of baking and baking is fully automatic, and with the Convotherm maxx pro ConvoSense is already a reality. Thanks to artificial intelligence with state-of-the-art sensors, the innovative ConvoSense assistance system offers completely new perspectives for food preparation. ConvoSense makes it possible to achieve maximum efficiency and reliability of results and, at the same time, to achieve cost-effectiveness by conserving resources.

The whole world of baking
Another member of the Convotherm maxx pro family is the BAKE, which combines traditional baking know-how with modern combi oven functions. With the Convotherm maxx pro BAKE, fresh bakery products, snacks and small meals can be baked to the highest quality. The Rise&Ready proofer profiles are ideally suited to the production of bakery products. In addition to the BakePro multi-stage baking function, which ensures excellent proofing of small bakery products, optimum crumb and shine of bakery products, the optimised suction panels, trays and bakery-format accessories of the Convotherm maxx pro meet the requirements of the bakery industry.

The intelligent baking world with kitchenconnect®, the cloud-based networking solution
The Convotherm maxx pro and kitchenconnect®, Welbilt’s innovative, future-oriented networking solution, allow you to keep everything under control at all times. In real time and cloud-based, kitchenconnect® provides access to data and information from anywhere in the world. This makes it possible to analyse, evaluate or re-plan processes. Asset, efficiency, quality and menu management can be monitored on the screen.

Premium class redefined
“In developing the Convotherm maxx pro, we asked professional chefs around the world what they wanted from a premium combi oven. We integrated the knowledge we gained into the planning of the new generation of combi ovens, which enabled us to develop a unique high-definition oven and to redefine the premium category once again. The Convotherm maxx pro includes many practical functions in line with our IntelligentSimplicity maxim. The aim is to meet complex challenges in a simple way. These include cost-effectiveness, efficiency and, of course, hygiene. Functionality and resource-efficient operation make the Convotherm maxx pro a modern combi-steamer that will contribute to preparing high-quality cuisine for the future,” explains Arndt Manter, Head of Product Management at Welbilt for Convotherm.

Further details about Convotherm maxx pro: www.convotherm.com/maxx-pro

Adande Refrigeration produces an informative guide in support of the aims of the Zero Carbon Forum, helping hospitality operators understand energy labelling for commercial refrigeration and supporting the drive towards carbon net zero.

Adande Refrigeration today introduces an easy-to-use guide for operators to help them understand energy labelling with regards to refrigeration. Refrigeration runs 24 hours a day, 7 days a week in most cases, and is a high energy user in a kitchen.

The guide, which supports hospitality’s drive to carbon net zero, and in particular the work of the Zero Carbon Forum, explains clearly what the symbols on the energy label mean and how they can be interpreted to give value to hospitality brands.

The guide, which is available here has already met with favourable response from hospitality outlets, as brands continue to strive for increased efficiency and sustainability.

Adande, who are known for their efficient refrigeration, famously developed the ‘hold-the-cold’ technology, which stops cold air spillage otherwise common in traditional refrigeration. Adande drawers need less energy to run, in part because the insulated containers keeps the cold air with the food. The stable temperature and humidity reduces food waste by keeping food fresher for longer.

Speaking of the guide, CEO Nigel Bell said “Adande as an organisation seeks to deliver the most value in a sustainable way. With COP26 goals firmly established with a view to reversing the damage of climate change, we wanted to give a helping hand to operators as they strive to become more efficient, reduce waste and use less energy. This guide will help hospitality outlets when it comes to purchasing new equipment; the energy label is a great tool to have when making those decisions.”

With recent research showing that almost half of hospitality businesses are unsure of how to calculate their carbon footprint, BRITA Professional is offering the chance to win an innovative ‘Carbon Action Plan’ for your business from Zero Carbon Forum, a non-profit
organisation which works within the hospitality sector to help businesses reach their sustainability targets faster and more efficiently.

This exclusive package includes a one-on-one consultation and Carbon Action Plan, created specifically for your business.

The bespoke plan will be designed to help your business reach your sustainability targets faster and more efficiently and put you on the path to survive and thrive.

This will give your business the clarity and guidance you need to pursue your sustainability goals with purpose, whether you’re just getting started on your journey to net zero or are already on your way.

To enter, click here